Instructions:

• Cook lentils in a pot of water until cooked al-dente. Drain well and season with cumin, coriander, olive oil and salt to taste.

• While lentils are cooking, make tahini sauce. In a small bowl, using a fork or tiny whisk, mix tahini paste, warm water, olive oil, lemon juice, garlic, salt pepper, and Sriracha sauce, until creamy.

• Prep all veggies.

• When ready to make wraps, heat tortillas over a gas stove top, set to medium, flipping and turning frequently until tortillas are warm and pliable, or toast in a toaster oven. Do not over toast, or they will become tough and hard to roll. Divide lentils, cilantro, scallions, and veggies and roll up like a small burrito. Cut in half at a diagonal. Serve with the spicy tahini sauce on the side, spooning it in as you eat.